Method of microwave cooking of raw meat and raw marine product, seasoning for microwave cooking, and food for microwave cooking

ABSTRACT

Provided are a method of microwave cooking of raw meat or raw marine products in which an unpleasant fishy odor is prevented from occurring during microwave cooking, a seasoning for microwave cooking, and a food for microwave cooking. A food containing at least an organic acid is used as a seasoning for microwave cooking. A food for microwave cooking is prepared by seasoning raw meat or a raw marine product so that the seasoning for microwave cooking is fixed on the surface of the raw meat or the raw marine product. The food for microwave cooking is microwave-heated.

TECHNICAL FIELD

The present invention relates to microwave cooking methods in which rawmeat and raw marine products are cooked using only a microwave oven,seasonings for microwave cooking, and foods for microwave cooking. Moreparticularly, the present invention relates to a method of microwavecooking of raw meat or raw marine products, in which a fishy odor isprevented from occurring when cooking with a microwave oven, andbrowning can be achieved that is substantially the same as that obtainedby grilling; a seasoning for microwave cooking; and a food for microwavecooking.

BACKGROUND ART

Recently, demands for foods that can be cooked with a microwave oven(hereinafter referred to as “foods for microwave cooking”) have greatlyincreased because the foods can be cooked easily so as to be edible byheating with a microwave oven without using an open fire and withoutstaining the kitchen, and also because a desired amount of food can beeasily cooked, even if only a small amount is required, such as oneserving.

However, if raw meat or raw marine products are directly cooked in amicrowave oven, an unpleasant fishy odor occurs at the beginning ofheating. Furthermore, grilling that can achieve browning cannot beperformed using a microwave oven. Consequently, in the case of raw meatand raw marine products, as the food for microwave cooking, onlyproducts which have been grilled and which are then to be warmed up in amicrowave oven, i.e., which do not require cooking, but to be simplyheated, are available. An unpleasant fishy odor is not generated even ifsuch a grilled product is microwave-heated. However, if the grilledproduct is warmed up in a microwave oven, water seeps out to the surfaceof the product after heating as if steaming were performed aftergrilling, which is far from being satisfactory.

Recently, various methods for microwave cooking in which browning thatis substantially the same as that obtained by grilling can be achievedhave been proposed. For example, in a first method, a microwave heatinglayer is provided on a surface of a film or sheet substrate, themicrowave heating layer being formed of a thin metal film or by vapordeposition of a mixture of a metal and a metal oxide, and by enwrappinga food product itself in the substrate, heat is generated on the surfaceof the substrate during microwave heating so that the surface of thefood becomes browned (refer to Japanese Unexamined Patent ApplicationPublication No. 10-117941).

In a second method, a food product itself is wrapped with a sheet thathas been impregnated or coated with an edible fat and oil, and thetemperature of the surface of the food is increased due to the ediblefat and oil during microwave heating so that the surface of the foodbecomes browned (refer to Japanese Unexamined Patent ApplicationPublication No. 2000-142829).

In a third method, a browning composition containing a caramel coloringagent and a thickening agent is applied to the surface of a food product(dough crust), and a browning reaction is carried out by microwavesgenerated during microwave heating (refer to Japanese Unexamined PatentApplication Publication No. 9-107867).

In the first method, food products having a low water content, such aspies, bread, and pizzas, can be browned. However, with respect to foodproducts having a high water content, since an excessive amount of wateradheres to the surface of the substrate, the temperature does not easilyincrease during heating, and as a result, browning cannot be achieved.Moreover, when raw meat or raw fish is cooked, it is not possible toeliminate a fishy odor at the beginning of heating. Furthermore, in thesecond method or the third method, although the surface of the food canbe browned, when raw meat or raw fish is cooked, it is also not possibleto eliminate a fishy odor at the beginning of heating. Furthermore, withrespect to known seasonings, in the case a food having athree-dimensional shape, the seasonings flow from the surface of thefood during heating, and the effect thereof is not obtainedsufficiently.

The present invention has been achieved to overcome the problemsdescribed above. It is an object of the present invention to provide amethod of microwave cooking of raw meat or raw marine products in whichbrowning can be achieved by microwave cooking, and no unpleasant fishyodor occurs during cooking; a seasoning for microwave cooking; and afood for microwave cooking.

DISCLOSURE OF INVENTION

In order to achieve the object described above, in accordance with thepresent invention, an unpleasant fishy odor component generated duringmicrowave cooking of raw meat or raw marine products can be prevented bya chemical deodorization method in which by preliminarily seasoning theraw meat or the raw marine products with a seasoning containing aspecific first component, the unpleasant fishy odor is changed to anon-odorous component by a chemical reaction by a natural component or achemical component contained in the seasoning. Furthermore, inaccordance with the present invention, by preliminarily seasoning rawmeat or raw marine products with a seasoning containing a specific firstcomponent and a second component, any unpleasant fishy odor generatedduring microwave cooking of the raw meat or the raw marine products canbe eliminated and browning that is substantially the same as thatobtained by grilling can be achieved on the surface of the raw meat orthe raw marine products.

That is, as described in claim 1, a first method of microwave cooking ofraw meat or raw marine products according to the present inventionincludes seasoning the raw meat or the raw marine products so that aseasoning containing at least an organic acid is fixed on the surface ofthe raw meat or the raw marine products, and then performing microwaveheating so that any fishy odor generated during cooking can beeliminated.

In this method, the organic acid as the first component contained in theseasoning neutralizes and decomposes the unpleasant fishy odor of theraw meat or the raw marine products into a non-odorous component, andany fishy odor generated during microwave cooking is eliminated so thatcooking can be satisfactorily performed. Moreover, since the seasoningcontaining the organic acid is applied so as to be fixed on the surfaceof the raw meat or the raw marine products, a fishy odor of the raw meator the raw marine products, in particular, a fishy odor on the skin ofraw fish, can be effectively eliminated.

Furthermore, in a second method of microwave cooking according to thepresent invention, as described in claim 2, in addition to the method ofmicrowave cooking described above, a starch, a thermosetting protein,and an edible fat and oil are added to the organic acid in order to fixthe seasoning on the surface of the raw meat or the raw marine products.

In this method, the starch increases its viscosity during heating toimprove the adhesion of the seasoning to the surface of the food, andthus the seasoning is prevented from flowing from the surface of thefood. Furthermore, the thermosetting protein is hardened during heatingthus strengthening the adherence of the seasoning to the surface of thefood, and the seasoning is further prevented from flowing from thesurface of the food. Moreover, the edible fat and oil further increasethe temperature of the surface of the microwave-heated food and alsoprovide a separating action which prevents the food from sticking tocooking equipment or the like due to the hardening of the starch and theprotein. The edible fat and oil also control the viscosity so that theorganic acid, the starch, and the thermosetting protein are uniformlymixed in the seasoning and the seasoning is applied over the entiresurface of the food.

Consequently, even if the raw meat or the raw marine product as the foodhas an uneven and rounded surface, i.e., has a three-dimensionalsurface, the seasoning can still easily adhere to the entire surface.Moreover, if the seasoning is heated, although the seasoning adheres tothe surface of the food due to the adhesiveness of the starch at thebeginning, the hardening process of the protein then causes, from about70° C., a state in which dissolution does not easily take place. As aresult, even if water vapor is generated by heating, dissolution is notcaused and the seasoning remains on the surface of the food. Theseasoning is not removed from the surface of the food due to dissolutionor softening. Therefore, any fishy odor from the raw meat or the rawmarine products generated during cooking, in particular, a fishy odor onthe skin of raw fish, can be stably and effectively eliminated by theorganic acid. Furthermore, the food can be easily removed from thecooking equipment or the like after heating.

Furthermore, in a third method of microwave cooking according to thepresent invention, as described in claim 3, in addition to either one ofthe methods of microwave cooking described above, the seasoning furthercontains a melanoidin or a melanoidin-producing material as the secondcomponent.

In this method, simultaneously with the elimination of a fishy odor ofthe raw meat or the raw marine products generated during cooking, whenthe melanoidin or the melanoidin-producing material contained in theseasoning is heated at a surface temperature of about 120° C. to 200° C.for a short period of time, i.e., for one to two minutes, as the surfacetemperature of the food is increased by microwave heating, the Maillardreaction is promoted so as to brown the surface of the food. Thereby,grilling can be performed in which spicy browning that is substantiallythe same as that obtained by grilling with an oven or the like can beachieved on the surface of the food.

Each of the first and second methods of microwave cooking according tothe present invention can be achieved using the seasoning for microwavecooking described below. That is, as described in claim 4, a firstseasoning for microwave cooking according to the present inventioncomprises an organic acid-containing food, a starch, a thermosettingprotein, and an edible fat and oil.

Furthermore, each of the first and second methods of microwave cookingof the present invention can be achieved using the seasoning formicrowave cooking described below. That is, as described in claim 5, asecond seasoning for microwave cooking according to the presentinvention comprises an organic acid-containing food, a starch, athermosetting protein, an edible fat and oil, and a melanoidin or amelanoidin-producing material.

As a third seasoning for microwave cooking according to the presentinvention, as described in claim 6, the organic acid-containing foodincluded in the first or second seasoning for microwave cooking ispreferably a fermented food.

Examples of the organic acid which neutralizes and decomposes theunpleasant fishy odor, generated during cooking, of the raw meat or theraw marine products include acetic acid, citric acid, succinic acid,malic acid, lactic acid, butyric acid, and tartaric acid. Examples ofthe food containing such an organic acid (seasoning) include citrusfruits, such as lemon, lime, yuzu (citrus junos), sudachi (citrussudachi), and kabosu (citrus sphaerocarpa), and fermented foods, such assoy sauce, miso, ketchup, sauce, mirin (sweet rice wine for cooking),vinegar, alcoholic beverages made by fermentation, yogurt, and cheese.

Examples of soy sauce and miso include those produced by fermentationusing rice, wheat, beans, fish, shrimp, etc., as raw materials, such asdark soy sauce, light soy sauce, white soy sauce, tamari soy sauce,saishikomi (twice-brewed) soy sauce, rice miso, barley miso, and soybeanmiso; and Chinese “jiang” prepared using rice, glutinous rice, wheat,barley, soybeans, broad beans, fish, shrimp, etc., as the main rawmaterials and condiments, such as red pepper, as auxiliary rawmaterials. Examples of vinegar include grain vinegar, rice vinegar,barley vinegar, black vinegar, and wine vinegar. Examples of thealcoholic beverages made by fermentation include “fermented alcoholicbeverages”, such as Japanese sake, wine, shokoshu (Chinese rice wine),and beer, but do not include “distilled alcoholic beverages” which areproduced by distilling fermented alcoholic beverages.

As the starch and the thermosetting protein, preferably, mixtures ofthese, such as grains and tubers, are used. Desirably, a mixturecontaining 3% by weight or more of a protein component is used.Preferred examples of the starch-protein mixture include powderedgrains, such as rice, wheat, barley, rye, oat, hatomugi (coix), foxtailmillet, hie (Japanese barnyard millet), millet, buckwheat, and corn.When tubers having a low protein content, such as potato, sweet potato,aroid, konnyaku potato, yam, cassava, and taro, are used, the proteincontent is adjusted by adding thermosetting proteins, such as soyprotein, wheat protein, lactoprotein, egg white, egg yolk, eggs, meat,and seafood.

Preferred examples of the edible fat and oil include edible oils thatare in a liquid state at ordinary temperatures, such as salad oil, oliveoil, rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil,sesame oil, peanut oil, safflower oil, sunflower oil, linseed oil,jojoba oil, grapeseed oil, and squalane; and edible fats that are solidat ordinary temperatures, such as milk fat, coconut oil, palm oil, beeftallow, lard, cacao butter, shortening, and margarine. Althoughdepending on the food to be microwave-cooked, when the food itselfcontains 15% or more of an oil component, the oil content in theseasoning is preferably set at 50% to 70% by mass, and when the fooditself contains only less than 15% of an oil component, the oil contentin the seasoning is preferably set at 60% to 95% by mass.

Namely, in a food containing 15% or more of the oil component, thetemperature is quickly increased by microwave heating, and the oilcomponent seeps out of the food during heating. Therefore, even if theoil content in the seasoning is 50% to 70% by mass, the surfacetemperature of the food can be sufficiently increased to 140° C. to 160°C. For example, in the case of a fillet of raw mackerel, saltedmackerel, or the like containing 26.8% in terms of the oil component,even if the oil content in the seasoning is 50% by mass, the temperatureof the surface of the food can be sufficiently increased. Consequently,no fishy odor occurs during heating, and a spicy and desirable aroma ispresent even after heating is completed. In the case of a fillet ofcandlefish, Patagonian toothfish, or the like which has been processedwithout using soy sauce, if the oil content in the seasoning is 70% bymass, the temperature of the surface of the food can be increased. Aftercooking, it does not appear as if the food were steamed. No unpleasantfishy odor is generated during heating, and furthermore, no unpleasantfishy odor remains after heating.

However, if the oil content in the seasoning is 50% by mass or less, thetemperature on some areas of the surface of the food may not beincreased to 140° C., and it may appear as if the food were partiallysteamed. If the oil content in the seasoning is 70% by mass or more, inthe case of a processed food which has been marinated in mirin (sweetrice wine for cooking) and soy sauce, dark brown deposits may occur.Additionally, in the case of a food product which has been processedusing soy sauce, if the oil content in the seasoning is about 50% to 60%by mass, the temperature of the surface of the food can be increased,and the food can be cooked without being excessively browned so as toacquire a spicy and desirable aroma.

On the other hand, with respect to a food containing only less than 15%of an oil component, an increase in temperature by microwave heating isslow. Furthermore, water is released during heating, and it takes timeto evaporate the water. Therefore, unless the oil content in theseasoning is set at 60% to 95% by mass, it is not possible to increasethe temperature of the surface of the food sufficiently. This range ofthe oil content is wide because the oil content in the food alsoinfluences cooking and contributes to an increase in temperature duringcooking. For example, in the case of a fillet of Spanish mackerel withan oil content of 9.7%, if the oil content in the seasoning is about 60%by mass, the temperature of the surface of the food can be sufficientlyincreased, and no unpleasant fishy odor is generated during heating. Inthe case of a fillet of salmon or the like with an oil content of 12%,the skin portion has a fishy odor if cooked as it is. However, if theoil content in the seasoning is set at about 60% to 70% by mass, thetemperature of the surface of the food can be increased to 140° C., andcooking can be performed without producing an unpleasant fishy odor. Inthe case of a fillet of salted cod or the like with a high content ofwater, if the oil content in the seasoning is set at about 80% to 95% bymass, the temperature of the surface of the food can be sufficientlyincreased during heating, and finishing can be performed, without anunpleasant fishy odor, as if the food were grilled. The reason for thisis that by increasing the temperature of the surface of the food, thefishy odor is decomposed, exuded, and adsorbed by the organic acid inthe seasoning, and thus cooking can be performed satisfactorily.

Furthermore, as the melanoidin, melanoidin-containing foods are used,and as the melanoidin-producing material, foods containing amino acidsand saccharides are used. Examples of the melanoidin-containing foods tobe used include fermented foods, such as soy sauce, miso, uobishio(fermented food made from salted fish), shishibishio (fermented foodmade from salted animal meat), beer, oyster sauce, tobanjang (Chinesered pepper paste), and kochujang (Korean red pepper paste). Examples ofamino acids include glycine, alanine, serine, leucine, glutamic acid,aspartic acid, histidine, and lysine. Examples of saccharides includesugar, fructose, glucose, maltose, xylitol, arabinose, honey, and maplesyrup. Examples of the melanoidin-producing materials, i.e., foodscontaining amino acids and saccharides, include Worcester sauce, chunosauce, tonkatsu sauce, and okonomiyaki sauce.

In the present invention, according to taste, each of the seasonings formicrowave cooking described above may be incorporated with a condiment,such as pepper, mustard, wasabi (Japanese horseradish), ginger, sansho(Japanese pepper), red pepper, thyme, rosemary, cloves, coriander, orfennel.

Furthermore, the present invention provides a food for microwave cookingwhich is prepared by seasoning raw meat or a raw marine product so thatany one of the first to third seasonings for microwave cooking is fixedon the surface of the raw meat or the raw marine product. The food formicrowave cooking may be frozen after being seasoned, and the food in afrozen state can be cooked in a microwave oven. Additionally, the foodfor microwave cooking is preferably refrigerated for 2 to 3 hours afterthe seasoning for microwave cooking is applied to the food from thestandpoint that any fishy odor can be removed more effectively.

BEST MODE FOR CARRYING OUT THE INVENTION

Examples of the present invention will be described below.

EXAMPLE 1

In Example 1, first, as ingredients for a seasoning for microwavecooking, 100 g of soy sauce as an organic acid-containing fermentedfood, 10 g of wheat as a starch-thermosetting protein mixture, 100 g ofhydrogenated soybean oil as an edible fat, and 30 g of salad oil as anedible oil were prepared. Subsequently, all of the wheat was added tothe soy sauce, and the resulting mixture was gelated by heating.Hydrogenated soybean and salad oil were added to the resulting gel,followed by stirring, and thus a seasoning for microwave cooking in theform of a paste was produced. The seasoning for microwave cooking wasapplied and allowed to adhere over the entire surface of a 60 g filletof mackerel as a food to produce a food for microwave cooking. The foodfor microwave cooking was placed in a container and heated at 500 W in amicrowave oven for 3 minutes.

As a result, the food for cooking was cooked uniformly andsatisfactorily. Furthermore, during the cooking of the food formicrowave cooking, the seasoning did not flow from the surface of thefood due to a decrease in the viscosity of the seasoning, no unpleasantfishy odor occurred, and only a desirable aroma of mackerel beingbrowned was noted. The surface of the food turned brown during thecooking process as if the food were grilled in an oven. Moreover, theskin portion was also uniformly browned with a spicy aroma. Waterevaporated from the food was adequately discharged, and a wet feeling,such as that obtained when the food was steamed, did not remain on thesurface of the food.

EXAMPLE 2

In Example 2, as ingredients for a seasoning for microwave cooking, 100g of soy sauce and 5 g of vinegar as organic acid-containing fermentedfoods, 7 g of starch, 0.6 g of gluten as a mixture of thermosettingproteins, 150 g of shortening as an edible fat, 130 g of rapeseed oil asan edible oil, and 1 g of ginger as a condiment were prepared.Subsequently, vinegar, starch, gluten, and ginger were added to the soysauce, and the resulting mixture was gelated by heating. Shortening andrapeseed oil were added to the resulting gel, followed by stirring, andthus a seasoning for microwave cooking in the form of a paste wasproduced. The seasoning for microwave cooking was applied and allowed toadhere over the entire surface of a 60 g fillet of candlefish to producea food for microwave cooking. The food for microwave cooking wasenwrapped in a sheet and heated at 500 W in a microwave oven for 3minutes.

As a result, the food for cooking was cooked uniformly andsatisfactorily. Furthermore, during the cooking of the food formicrowave cooking, no unpleasant fishy odor occurred, and only adesirable aroma of the fish being browned was noted. The surface of thefood turned brown during the cooking process as if the food were grilledin an oven. Moreover, water evaporated from the food was adequatelydischarged, and a wet feeling, such as that obtained when the food wassteamed, did not remain on the surface of the food.

EXAMPLE 3

In Example 3, as ingredients for a seasoning for microwave cooking, 100g of miso and 8 g of vinegar as organic acid-containing fermented foods,5 g of shiratamako (rice flour) as a starch-thermosetting proteinmixture, 150 g of shortening as an edible fat, 100 g of salad oil as anedible oil, and 20 g of sugar were prepared. Subsequently, miso,shiratamako, and sugar were mixed under heating to form a stiff gel.Vinegar, shortening, and salad oil were added thereto, followed bystirring, and thus a seasoning for microwave cooking in the form of apaste was produced. A 60 g fillet of Spanish mackerel as a food wasmarinated in the seasoning for microwave cooking and placed in arefrigerator for 3 hours. Freezing was then performed to produce a foodfor microwave cooking. The frozen food was placed in a container andheated at 500 W in a microwave oven for 3 minutes.

As a result, the food for cooking was cooked uniformly andsatisfactorily. Furthermore, during the cooking of the food formicrowave cooking, the seasoning did not flow from the surface of thefood due to a decrease in viscosity, no unpleasant fishy odor occurred,and only a desirable aroma of Spanish mackerel being browned was noted.The surface of the food slightly turned brown during the cooking processas if the food were grilled in an oven. Moreover, water evaporated fromthe food was adequately discharged, and a wet feeling, such as thatobtained when the food was steamed, did not remain on the surface of thefood.

EXAMPLE 4

In Example 4, as ingredients for a seasoning for microwave cooking, 170g of soy sauce as an organic acid-melanoidin-containing food, 20 g ofwheat as a starch-thermosetting protein mixture, 185 g of hydrogenatedsoybean oil as an edible fat, and 100 g of salad oil as an edible oilwere prepared. Subsequently, all of the wheat was added to the soysauce, and the resulting mixture was gelated by heating. Hydrogenatedsoybean and salad oil were added to the resulting gel, followed bystirring, and thus a seasoning for microwave cooking in the form of apaste was produced. The seasoning for microwave cooking was applied andallowed to adhere over the entire surface of a 60 g fillet of salmon asa food, and the salmon was enwrapped in a sheet and placed in a bagformed of synthetic resin film. Air was expelled from the bag, and theopening of the bag was sealed by thermal fusion. Freezing was thenperformed to produce a food for microwave cooking. The bag was partiallycut open and the food for microwave cooking in a frozen state was heatedat 500 W in a microwave oven for 3 minutes.

As a result, the food for cooking was cooked uniformly andsatisfactorily. Furthermore, during the cooking of the food formicrowave cooking, the seasoning did not flow from the surface of thefood due to a decrease in the viscosity of the seasoning, no unpleasantfishy odor occurred, and only a desirable aroma of salmon being brownedwas noted. The surface of the food turned brown during the cookingprocess as if the food were grilled in an oven. Moreover, the skinportion was also uniformly browned with a spicy aroma. Water evaporatedfrom the food was adequately discharged, and a wet feeling, such as thatobtained when the food was steamed, did not remain on the surface of thefood.

EXAMPLE 5

In Example 5, as ingredients for a seasoning for microwave cooking, 10 gof sodium glutamate and 10 g of sucrose as melanoidin-producingmaterials, 7 g of starch, 0.6 g of gluten as a mixture of thermosettingproteins, 130 g of shortening as an edible fat, 50 g of rapeseed oil asan edible oil, 25 g of water, and 1 g of ginger as a condiment wereprepared. Subsequently, sodium glutamate and sucrose were dissolved inwater to form a brown melanoidin solution. Starch and gluten were addedto the melanoidin solution to form a gel, and shortening and rapeseedoil were added thereto, followed by stirring. Thus, a seasoning formicrowave cooking in the form of a paste was produced. As a food, 100 gchicken thigh was marinated in the seasoning for microwave cooking andplaced in a refrigerator for 3 hours. The refrigerated food was placedin a container and heated at 500 W in a microwave oven for 10 minutes.

As a result, the food for cooking was cooked uniformly andsatisfactorily. Furthermore, during the cooking of the food formicrowave cooking, the seasoning did not flow from the surface of thefood due to a decrease in viscosity, no unpleasant fishy odor occurred,and only a desirable aroma of chicken skin being browned was noted. Theentire surface of the food was sparsely browned by the cooking as if thefood were grilled in an oven. Moreover, water evaporated from the foodwas adequately discharged, and a wet feeling, such as that obtained whenthe food was steamed, did not remain on the surface.

As described above, in accordance with the present invention, raw meator raw marine products, in which an unpleasant fishy odor has beenproduced by conventional methods of microwave cooking, can be cookedwithout generating an unpleasant odor because the fishy odor isneutralized and decomposed by an organic acid. Moreover, even if thesurface of a food is three-dimensional such that the applied seasoningis likely to flow from the surface, by adding a thermosetting protein tothe seasoning containing the organic acid, hardening of thethermosetting protein during heating strengthens the adherence of theseasoning to the surface of the food. Therefore, a fishy odor of the rawmeat or the raw marine products generated during cooking, in particular,a fishy odor on the skin of raw fish, can be stably and effectivelyeliminated by the organic acid.

Furthermore, by adding an adequate amount of edible fat and oil to theseasoning, the viscosity is easily controlled so that the organic acid,the starch, and the thermosetting protein are uniformly mixed in theseasoning and the seasoning is applied over the entire surface of thefood. The edible fat and oil further increase the temperature of thesurface of the microwave-heated food, and also prevent the food fromsticking to cooking equipment or the like due to the hardening of thestarch and the protein so that the food can be easily removed from thecooking equipment or the like after heating.

1. A method for microwave cooking a raw meat or a raw marine product,said method comprising: seasoning said raw meat or said raw marineproduct so that a seasoning comprising at least an organic acid is fixedon a surface of said raw meat or said raw marine product, and thenperforming microwave heating so that any fishy odor generated duringcooking can be eliminated.
 2. The method according to claim 1, wherein astarch, a thermosetting protein, and an edible fat and oil are added tothe organic acid in order to fix the seasoning on the surface of the rawmeat or the raw marine products.
 3. The method according to claim 1,wherein said seasoning further comprises a melanoidin or amelanoidin-producing material.
 4. A seasoning comprising an organicacid-comprising food, a starch, a thermosetting protein, and an ediblefat and oil.
 5. The seasoning according to claim 4, further comprising amelanoidin or a melanoidin-producing material.
 6. The seasoningaccording to claim 4, wherein said organic acid-comprising food is afermented food.
 7. A food prepared by seasoning raw meat or a raw marineproduct so that a seasoning for microwave cooking is fixed on a surfaceof said raw meat or said raw marine product, said seasoning comprisingan organic acid-comprising food, a starch, a thermosetting protein, andan edible fat and oil.
 8. The food according to claim 7, wherein saidseasoning further comprises a melanoidin or a melanoidin-producingmaterial.
 9. The food according to claim 7, wherein said organicacid-comprising food is a fermented food.
 10. The seasoning according toclaim 5, wherein said organic acid-comprising food is a fermented food.11. The food according to claim 8, wherein said organic acid-comprisingfood is a fermented food.